Desserts & Sweets/ Summer

Strawberry Custard Tartlets + Moving to Eating Seasonally and Locally

These Strawberry Custard Tartlets are the perfect way to celebrate summer. Lemon-y tart shells filled with creamy custard and topped with fresh strawberries and mint leaves!

Celebrate summer with these full of flavor Strawberry Custard Tartlets! Lemon-y tart shells filled with creamy custard and topped with fresh strawberries and mint leaves! | yummyaddiction.com

I’ve been MIA for two weeks. Those of you who follow Yummy Addiction closely know that it’s not the first time I disappear and there is nothing shocking in it but this time the reason was purely blog related. I wasn’t warming my butt in the sun (maybe I would but it’s raining non-stop here); I was hustlin’ hard.

Ok, so what’s the deal? Nothing too groundbreaking but I decided to move to eating seasonally and locally. With that in mind, I also decided to change the style of my photography. It will be more moody, minimalistic, you’ll see. Not in this post. A little bit later. You might have also probably noticed Yummy Addiction’s brand new look. YUP. A total renaissance!

Celebrate summer with these full of flavor Strawberry Custard Tartlets! Lemon-y tart shells filled with creamy custard and topped with fresh strawberries and mint leaves! | yummyaddiction.com

Why all the changes? Well, I was thinking about seasonal eating for the last year or so. The idea of cutting off pesticide-laden veggies and fruit and choosing fresh juicy production from local farms at its peak instead was growing on me every single day. I will still be getting bananas, avocados, watermelons, and other fruit and vegetables not grown in my country, though. Except I’ll try to get them organic if they will be available + imported stuff also has seasons when it’s best at.

Not only plants, by the way. We talk about meat here too. Free-range chicken, grass-fed beef. Also free range chicken eggs, milk from cows that get to go outside and eat grass. Everything farmer’s market can offer.

Celebrate summer with these full of flavor Strawberry Custard Tartlets! Lemon-y tart shells filled with creamy custard and topped with fresh strawberries and mint leaves! | yummyaddiction.com

The change became imminent after I finished Michael Pollan’s bestseller The Omnivore’s DilemmaA truly eye-opening book on what kind of food supermarkets offer us nowadays (a little hint – AWFUL) and where it comes from. I highly recommend this book to everyone who cares about stuff they swallow.

What are advantages of eating seasonally and locally?

  • It saves a buck. The food which is in season will always be cheaper because there is an abundance of it at the moment. That’s how economics work.
  • The food is more delicious. Compare tomatoes in the summer with those plastic flavorless red things in the winter. Or almost any other inhabitant of a produce aisle of a supermarket.
  • It’s healthier. Fruit and veggies shipped from overseas are picked before they are ripe to survive the trip + they lose vital nutrients on their way to grocery stores. Meat purchased in farmers’ markets is also usually healthier because in most cases it’s pastured, organic, and antibiotics-free.
  • You support local farmers. When you shop at farmers’ markets or join a CSA (Community Supported Agriculture) you put money back into your local economy.
  • You broaden your diet. By choosing foods based on the season you will try more vegetables and fruit that don’t get enough attention from grocery stores (turnips, parsnips, anyone?) and eat a more balanced diet. Variety rocks! The best way is to join CSA and get a box packed with produce delivered to your door every week or so. This way you will be forced to use all the perishables you got and cook something new. It’s a fun way to challenge yourself!
  • Last but not least, it’s better for the environment. The fact that seasonal food is available locally means no need for transportation from another part of the country / world and this means less fuel used and less pollution caused.

It’s funny that seasonal eating is considered “a trend” lately even though that’s how our grandparents lived not such a long time ago. I don’t want to sound like an old lady (I am actually super progressive) but how we managed to mess up so bad with all the antibiotic-fueled meats, pesticide-covered produce, and foods made of ingredients we don’t even know the meaning of ending up on supermarket shelves? Crazy world.

Celebrate summer with these full of flavor Strawberry Custard Tartlets! Lemon-y tart shells filled with creamy custard and topped with fresh strawberries and mint leaves! | yummyaddiction.com

I always tried to eat healthier to a certain degree and loved walking around the farmers’ markets but you could still find strawberry recipes made in February on Yummy Addiction. No more of that! From now on it will be “right food, right place, right time” citing Nigel Slater whose books I am devouring right now.

Today it’s Strawberry Custard Tartlets!

Celebrate summer with these full of flavor Strawberry Custard Tartlets! Lemon-y tart shells filled with creamy custard and topped with fresh strawberries and mint leaves! | yummyaddiction.com

There is no other berry / fruit / vegetable that symbolizes summer better than strawberry. At least to me. Ripe, tender, melting in your mouth, sweet, fragrant berries are a true delight to enjoy on a sunny summer day. With some cream or milk but even better on their own, I can make a few pounds disappear like they never existed.

Today it’s not easy to find perfect strawberries. The industry has managed to mess up even these precious berries. Seeking a longer shelf life, big businesses are more interested in tougher flavorless species so that’s exactly what we find in grocery stores. Personally, I just can’t enjoy them because I know and my taste buds remember how a REAL sweet strawberry tastes like.

Bad news aside, there is still possible to find heavenly tasting berries out there. Farmers’ markets are the answer. Even there only every second batch I got was full of flavor. Oh well, it’s still better than nothing.

Celebrate summer with these full of flavor Strawberry Custard Tartlets! Lemon-y tart shells filled with creamy custard and topped with fresh strawberries and mint leaves! | yummyaddiction.com

These strawberry custard tartlets, by the way, differ from other ones you might have tasted or seen on Pinterest or anywhere else. The custard here is baked so it’s more dense and I love it. I got the idea from one local magazine. I hope you will love these little guys too! Celebrate summer with these full of flavor Strawberry Custard Tartlets! Lemon-y tart shells filled with creamy custard and topped with fresh strawberries and mint leaves! | yummyaddiction.com

5 from 9 votes
Celebrate summer with these full of flavor Strawberry Custard Tartlets! Lemon-y tart shells filled with creamy custard and topped with fresh strawberries and mint leaves! | yummyaddiction.com
Print
Strawberry Custard Tartlets
Prep Time
1 hrs
Cook Time
50 mins
Total Time
1 hrs 50 mins
 

These Strawberry Custard Tartlets are not your ordinary tartlets. The custard here is baked so it's more dense and delicious!

Servings: 6 4-inch tartlets
Calories: 468 kcal
Author: Yummy Addiction
Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 sticks (170g) cold unsalted butter , cut into 1/2-inch pieces
  • 1 teaspoon lemon zest
  • 3 tablespoons ice water
  • 2 tablespoons heavy cream
  • 1 large egg
  • 1 tablespoon brown sugar
  • 1/3 cup milk
  • 1/3 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • a pinch ground nutmeg
  • about 1 lb (450g) strawberries , sliced
  • fresh mint , for garnish
Instructions
  1. Place the flour, salt, butter, and lemon zest in a food processor and pulse until it resembles breadcrumbs. Add the ice water and heavy cream, and process until moist clumps form.

  2. Gather the dough into a ball and knead it for a minute on a lightly floured surface. Divide into 6 equal parts and roll into balls. Transfer the balls to a plate and cover with plastic wrap. Refrigerate for 30 minutes.

  3. On a floured surface, working with one ball at a time, roll the dough ball into a disk larger than your tart tins. Line the tin with the dough: on the base and up the sides. Trim the excess and prick the base with a fork. Refrigerate and repeat with the remaining dough balls.

  4. Preheat the oven to 400 F (200 C). Remove the shells from a refrigerator and line each with aluminum foil. Fill them with pie weights or uncooked rice, beans, etc. Bake until the pastry begins to turn light brown, for about 10-12 minutes. Discard the weights and foil and bake for another 5 minutes.

  5. Meanwhile, prepare the custard by beating the egg together with brown sugar. Stir in the milk, cream, and vanilla.

  6. Pour the custard into the tart shells. Sprinkle with the ground nutmeg. Reduce the oven temperature to 350 F (175 C)  and bake the tartlets for another 35 minutes. Remove from the oven and let cool. Then, transfer to a fridge for another 1-2 hours to cool completely.

  7. Arrange the strawberry slices on top and garnish with the fresh mint leaves. Enjoy!

Nutrition Facts
Strawberry Custard Tartlets
Amount Per Serving
Calories 468 Calories from Fat 284
% Daily Value*
Total Fat 31.5g 48%
Cholesterol 118.1mg 39%
Sodium 223.9mg 9%
Total Carbohydrates 40.5g 14%
Sugars 6.6g
Protein 6.9g 14%
Vitamin A 32%
Vitamin C 75%
* Percent Daily Values are based on a 2000 calorie diet.

* This post contains affiliate links, thank you for the support in keeping Yummy Addiction up and running!

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26 Comments

  • Reply
    Laura
    July 17, 2017 at 7:40 am

    Beautiful photos and fantastic recipe. Seasonal is always best

  • Reply
    Bintu - Recipes From A Pantry
    July 17, 2017 at 8:01 am

    Strawberry tarts are my favourite dessert ever. I love using strawberries in season they seem so much sweeter

    • Reply
      Jovita
      July 19, 2017 at 8:45 pm

      Summer strawberries are beyond compare 😉

  • Reply
    Emma @ Supper in the Suburbs
    July 17, 2017 at 9:14 am

    Love the idea of putting lemon zest in the pastry! I often just resort to my basic pastry case recipe but should jazz it up more often. Lemon and strawberry go so well together!

    • Reply
      Jovita
      July 19, 2017 at 8:46 pm

      The same here. I do have my favorite tart shell recipe and I usually stick with it but sometimes you gotta try something new 🙂

  • Reply
    Michelle | The Last Food Blog
    July 17, 2017 at 10:09 am

    We’ve been eating seasonally for some time now, you won’t regret it! These tarts look beautiful.

    • Reply
      Jovita
      July 19, 2017 at 8:48 pm

      Thanks, Michelle! I am pretty sure I’ll love seasonal eating 🙂

  • Reply
    Sarah
    July 17, 2017 at 10:10 am

    Eating local and seasonal produce is absolutely the best! I completely agree! …and these tarts? Talk about yum, they look delicious!

    • Reply
      Jovita
      July 19, 2017 at 8:50 pm

      Agree! I regret that I didn’t start earlier 🙂

  • Reply
    Amanda
    July 17, 2017 at 10:24 am

    I really like that you are using local fruit. The best of ycourse, is what you grow yourself. Or go to the berry patch and picking. Your custard looks so creamy.

    • Reply
      Jovita
      July 19, 2017 at 8:52 pm

      Someday I will have a garden. It’s a little dream of mine 🙂

  • Reply
    Liz @ I Heart Vegetables
    July 17, 2017 at 11:20 am

    Those tartlets are so cute!! Such a perfect summer dessert. Those strawberries look absolutely delicious!

    • Reply
      Jovita
      July 19, 2017 at 9:08 pm

      Thank you, Liz!

  • Reply
    Rebecca @ Strength and Sunshine
    July 17, 2017 at 12:04 pm

    And strawberries sure are perfectly in season now 🙂

    • Reply
      Jovita
      July 19, 2017 at 9:09 pm

      The best time to enjoy these sweet berries 😉

  • Reply
    Elizabeth
    July 17, 2017 at 12:07 pm

    How utterly adorable are these?! Little works of art! I too try to eat as local as possible. A lot of our veg is grown in polytunnels nearby

    • Reply
      Jovita
      July 19, 2017 at 9:10 pm

      That’s awesome, Elizabeth!

  • Reply
    prasanna Hede
    July 17, 2017 at 1:37 pm

    lovely clicks and a wonderful recipe! These look so adorable.

    • Reply
      Jovita
      July 19, 2017 at 9:10 pm

      I am glad you liked these!

  • Reply
    Dahn
    July 17, 2017 at 5:24 pm

    This looks so delicious, it’s the kind of dessert that I can’t stop eating,

  • Reply
    Bethany
    July 17, 2017 at 9:41 pm

    They look so fun and summery!

    • Reply
      Jovita
      July 19, 2017 at 9:16 pm

      And taste super fresh!

  • Reply
    aish das-padihari
    July 18, 2017 at 5:38 pm

    I’m from California and I get to enjoy fresh fruits, berries and vegetables throughout the year. Good to know that you are into local food. So am I. And these tartlets are beauties.

    • Reply
      Jovita
      July 19, 2017 at 9:20 pm

      Lucky you! 😛

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